New Delhi : Indian Yellow Dal

By 2016, the United Nations (UN) will be celebrating the International Year of Pulses*. This is UN's way of highlighting the importance of leguminous crops in human nutritional consumption. The UN wants to increase the awareness to these dry seeds because it can cut nutritional deficiencies in many countries without relying too much on those traditional sources of protein. Pulses include lentils, navy beans, kidney, pinto beans and dry peas.

For those looking for alternative source of nutrition, dal is a good source of protein. Individuals debating whether to adapt vegetarian diet or simply looking for meals containing less meat, yellow dal is a good alternative. 

Aside from containing vitamins and minerals particularly zinc and iron, it contains about 20-30% protein by weight. A very good alternative to red meat that are traditionally source of protein.  It’s also a good source of energy containing high value of carbohydrates. To top it all, it's fat-free. 

Dal also refer to the thick stew which is a common dish in India, Sri Lanka, Nepal, Pakistan, Bangladesh, Antilles and Lucayan archipelago.

Yellow dal can be eaten with rice, roti (wheat flat bread) or naan. It’s an easy dish to cook. The basic steps are:

1. Sautee garlic and onions

2. Pour desired amount of dal (toor dal, yellow split peas, mung dal. etc).

3. Add water. I usually use 2:1 proportion (water:dal) e.g. 2 cups of water: 1 cup of dal

4. Add your Indian spices (make sure you have lots of different spices)

5. Boil and serve

* In 2013, UN observes the International Year of Quinoa, a superfood, a grain crop containing high value complete protein. 

http://www.un.org/en/events/observances/years.shtml

http://en.wikipedia.org/wiki/List_of_Indian_spices